Recipe: Brisket with Sweet Mustard Sauce (crock pot and blender or food processor)

BRISKET WITH SWEET MUSTARD SAUCE

"This preparation, with its slightly sweetened mustard sauce, goes over well with the whole crowd. The brown sugar caramelizes so the brisket develops a rich brown color as it cooks. This is rated an easy recipe."

1/3 cup Dijon mustard
1/3 cup brown sugar
5 garlic cloves
1/2 teaspoon salt
Pinch of freshly ground black pepper
2 medium yellow onions
4 to 5 pounds brisket in 2 or 3 pieces, trimmed of excess fat
1 cup low-sodium beef or chicken broth
1/2 to 1 teaspoon cornstarch (for the sauce)

TO MARINATE THE BRISKET:
Combine the mustard, sugar, garlic, salt and pepper in a blender or food processor and process until smooth. Alternatively, mince the garlic finely by hand and whisk the ingredients together.

Peel the onions and cut each into 8 wedges. Scatter them over the bottom of the slow cooker insert. Rub the mustard mixture all over the beef and set over the onions. Cover the pot and refrigerate overnight or for at least 2 hours.

WHEN READY TO COOK:
Remove the slow cooker insert from the fridge, pour in the broth.

Cover and slow cook on the low setting for 7 to 7 1/2 hours. Transfer the meat from the pot to a cutting board.

TO MAKE THE SAUCE:
Remove the onions and 1 to 2 cups cooking liquid to a blender. Puree with 1/2 teaspoon cornstarch per cup of cooking liquid.

TO SERVE:
Slice the brisket thinly against the grain and transfer to a platter. Drizzle the sauce over the meat and serve in sandwich rolls or with potatoes.

Makes 6-8 servings
Source: The Ski House Cookbook: Warm Winter Dishes for Cold Weather Fun by Tina Anderson and Sarah Pinneo